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Banana Nut Muffins Recipe

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Calories: 210kcal

Ingredients

  • 1 ½ cups all-purpose flour – the foundation of muffin magic.
  • 1 tsp baking soda – lifts them up without drama.
  • ½ tsp salt – just a pinch to keep it real.
  • 3 ripe bananas – the riper the better. Seriously, the more brown spots, the more flavor.
  • ⅓ cup melted butter – or coconut oil if you’re feeling fancy.
  • ⅓ cup brown sugar – gives a little caramel-y depth.
  • 1 large egg – binds the whole muffin squad together.
  • 1 tsp vanilla extract – because flavor matters.
  • ½ cup chopped walnuts – the star crunch. Pecans work too. Optional: extra for topping.

Instructions

  • Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease it lightly. Rookie mistake: don’t skip this, unless you like muffin-shaped rocks.
  • Mix dry ingredients: In a bowl, whisk together flour, baking soda, and salt. Easy, right?
  • Mash the bananas in a separate bowl until mostly smooth. It’s therapeutic—embrace the mess.
  • Combine wet ingredients: Add melted butter, brown sugar, egg, and vanilla to the bananas. Stir until you get a creamy, golden mixture.
  • Fold in dry ingredients gently. Overmixing = tough muffins. Nobody wants that.
  • Add chopped nuts, reserving a few for topping. Fold just until evenly distributed.
  • Spoon batter into the muffin tin, filling about ¾ full. Sprinkle remaining nuts on top for bonus crunch.
  • Bake 20–25 minutes, or until a toothpick inserted comes out clean. Let them cool a few minutes before diving in.